Heat oven to 400°. Line a baking sheet with parchment paper or a silicone baking-sheet liner. Combine flour, 2/3 cup of the sugar, the baking powder, baking soda, salt and 1/2 teaspoon of the crystallized ginger in a large bowl. Add butter; mix with pastry blender until mixture resembles coarse crumbs. In a small bowl, whisk together pumpkin, buttermilk and egg. Gently stir into dough, along with raisins. Drop dough by 1/2-cupfuls onto prepared sheet, about 2 inches apart. In a small bowl, stir together remaining tablespoon sugar and remaining 1/2 teaspoon chopped crystallized ginger. Sprinkle sugar-ginger mixture evenly over dough. Bake at 400° for 16 minutes or until golden brown. Remove to wire rack and let cool slightly. Serve warm or at room temperature.

**Just a hint...I found that it is easier to use a bit of sugar and the back of a spoon to break down the crystalized ginger than to chop it.**

so you don't know me-- I went to high school with Tony, though. I got your blog from another blog list from another friend from high school blog... to make a long story short, I love your blog-- recipes, crafts, etc. I made the scones and I told someone that I got it off my friends blog. That's when I thought I should at least leave a comment and say hello. I'm laughing at myself, because this sounds so silly. I hope it makes sense, and thank you for your fun blog. I feel weird writing all of this on a comment, so if you ever want to contact me-- my email is debnjason@msn.com and I can explain more how I know Tony, etc. -- oh, and the scones are yummy!!